Apple Pie Baked In A Bag Recipe

How to make it

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• Named "best pie in America" by the Wall Street Journal, Gourmet, and generations of happy customers, The Elegant Farmer’s Apple Pie Baked in a Paper Bag® and fruit pies feature mounds of fresh, juicy, sweet-tart apples and other fresh fruits. Baking in a paper bag creates a unique crunchy top crust and a light, flaky oldfashioned bottom crust. This all combines to make this nationally acclaimed classic pie a taste treat
• Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly—it will still look crumbly.
• Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.
• On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the
• dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.
• Arrange a rack in the center of the oven and preheat to 375 degrees F.
• Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush
• the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate
• the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.
• Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.
• Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.
• Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.
• This is a pie made in Southern, WI, by a company called the Elegant Farmer. It's owned by Dan and Karen and she found the recipe in Texas. They've been making them for about 20
• years, selling them at their general store and bakery near their farm where they have pick-your-own-apples and pumpkins. They also sell all over the country including Texas so the pie
• has gone full circle. The apples they use in their pies come from Michigan and the crust is not your typical pie dough-it's sort of cookie-like but has lard in it (except the ones they make for
• Whole Foods which uses vegetable shortening). The brown paper bag helps cook the apples long enough without over baking and over browning the crust, plus they stay juicy. Once
• the apples are cooked a circle is cut out of the bag on top to let the crust brown for a few minutes and get crisp. It's then sold right in the grease stained brown paper bag!
• Recipe Summary
• Difficulty: Medium
• Prep Time: 45 minutes
• Cook Time: 1 hour 45 minutes
• Yield: 1 pie or 8 servings
• Elegant Farmer of Wisconsin via Sweet Dreams via Jungleboy @
• Vernalisarecipe board *http://p208.ezboard.com/bvernalalisasrecipeboard